Preparation: Heat oven to 375 degrees. Grease a jelly roll pan, 15x10x1inch, and line it with parchment paper. (This makes the removal from the pan oh so much easier!) Grease the paper, add a bit of flour, then shake it and remove excess.Separate eggs whites (Now you feel like you are baking don't you!) In a large bowl, beat the yolks with 1 cup of sugar until they are creamy: about 3 minutes.Beat egg whites until stiff peaks form. Add 1/2 c sugar and continue to beat for 30 seconds more. Fold flour, salt and egg whites into yolk mixture, alternating 1/3 of the flour with half of the whites. Spread batter in prepared pan and bake for 10 to 12 minutes or until edges are lightly browned.Cook rhubarb and strawberries with 1/2 c sugar over medium heat. Stir continually until all is thickened about 8 or 9 minutes. Remove from pan and cool.Remove 1/2 of the cool whip from the tub. Add a strawberry yogurt the other half still in the container. (This will be used as a layer on the fruit.) The other half on the outside of the roll.When cake is baked, remove from oven, cool 5 minutes, place a clean dish cloth over pan, invert, remove parchment paper.Place jelly roll on a flat surface. Spread fruit mixture evenly over cake - leave a 1 inch border on each sort side of the cake. Spread with a layer of cool whip/yogurt mixture over the fruit, again leaving that 1 inch border.Using the towel, roll jelly roll away from you. Place on a serving tray and ice with remaining cool whip. Keep cold until serving - and then watch disappear!Makes 10 wonderful servings.Do you have any other fresh summer produce recipes to send to us. We love to share!